Spanish Garlic and Almond Soup with Grapes Recipe
Printable Version of Spanish Garlic and Almond Soup with Grapes Recipe Here |
| 150 g/5 oz whole blanched almonds | 70 g/2-1/2 oz pine nuts | 3 cloves garlic | | 40 g/1-1/2 oz soft white breadcrumbs | 700 ml/1-1/4 pints iced water | 4 tablespoons olive oil | | 2 to 3 tablespoons sherry vinegar | salt | 175 g/6 oz seedless grapes, to serve |
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Grind the almonds, pine nuts and garlic in a food processor-do not over-process or the nuts will become oily. Add the breadcrumbs and 125 ml/4 fl oz of iced water and process to fine puree, scraping down the sides of the bowl occasionally. With the motor operating, gradually pour in the oil and 2 tablespoons of vinegar.
Transfer to a bowl and mix in the remaining iced water. Add the salt and vinegar to taste. Cover and refrigerate until required. Check the consistency before serving; if it is too thick, add a little more iced water.
Serve in a soup tureen, in a large glass bowl, or in individual bowls, floating peeled grapes on the surface.
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